Stuffed and Rolled Pork Tenderloin

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Description

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Ingredients

  • 1 pork tenderloin
  • ½ bunch flat-leaf parsley, chopped
  • ⅓ cup bread crumbs
  • ¼ cup dried currants
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 1 egg
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 ½ teaspoons ground black pepper
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  3. Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin
  4. cover with plastic wrap
  5. and refrigerate to keep cold.
  6. Mix chopped pork trimmings
  7. parsley
  8. bread crumbs
  9. currants
  10. garlic
  11. rosemary
  12. egg
  13. olive oil
  14. 2 teaspoons salt
  15. 1 1/2 teaspoons black pepper
  16. and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  17. Unroll tenderloin on work surface. Spread stuffing over tenderloin
  18. leaving a 2-inch border on one of the long-sides. Roll up tenderloin
  19. ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
  20. Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned
  21. 3 to 4 minutes per side.
  22. Cook in the preheated oven until pork is slightly pink in the center
  23. about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

Servings: 4

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